Just to add my $0.02 to this thread, I have been getting excellent results from the Weber Charcoal Pizza Oven. Some pics below....a slice of Crispy Duck with Hoisin Sauce, a Black Pudding and Smoked Pork Belly pizza, and finally one with a spicy Sicilian sausage and green chills.

These were all done yesterday (along with others) using a 3 day fermented sourdough base (Caputo "00" flour). I use restaurant grade lumpwood charcoal on the Weber exclusively and I am not sure how hot it gets as I only have a contact thermometer that goes up to 650F - and it pegs the needle on that! I need to buy an infra red thermometer to see what the real temperature is.

Pizzas cook in about 3 minutes on it using lumpwood, and a full load gives me about 60-90 minutes or so of heat.

Hi! I am very interested in this grill and have been running down information on it. Thank you for posting the great photos.

(1) I sent and email to Weber asking when the WEBER 6520 Pizza Oven was going to be released in the US. Weber CS replied: "Unfortunately the charcoal pizza oven is manufactured for the UK. Currently there aren't any plans for the pizza oven to be sold in the United States. I will definitely pass on the suggestion. I'm sorry for the inconvenience." I interpret this to mean: The Weber folks in the UK took the initiative to innovate and bring a much needed product to market; and testing sales interest in the US market did not occur to anyone!

(2) Weber provided information posted by UK BBQ stores states: Designed to fit on top of 57cm charcoal barbecues [22.5 inch] Porcelain-enameled hood, cordierite stone cooking surface and steel ring and heat shield450°C even cooking temperature [840 deg F] Cooks base and topping evenlyUses less fuel and takes up less space than a traditional wood fired ovenPerfect for fresh pizzas, naan breads and pittasCooks pizza in less than 4 minutes

* I am pleased to see Weber stating such a high temp. Like many forum readers, I have been reading and experimenting with various oven and grill methods to cook pizza.

(4) I explored shipping costs from the UK to the USA: I used a weight of 9 LBs and a box volume of (24 in x 24 in x 10 in) which determines 'volumetric weight charges' to obtain a quick estimate of the shipping costs from the UK to outside LA. I researched FedEx, Royal Mail (which due to size, leads you to ParcelForce. These ran very expensive ($200+). Transglobal was the best - providing an 'affordable' estimate from UPS express saver at $80. (Not clear if VAT is included in this price.) [FYI - The US Post Office charges $70 to ship this volume/weight from the US to the UK!)

(6) My estimated USA price will be close to the Pre-VAT UK price of $181 (plus any applicable State sales tax). This is based on comparing what the Pre-VAT UK price on a Weber 22.5 inch one-touch grill to the USA Home Depot price. The prices were within a few dollars of each other.

(7) I think the $180 to $300 price range to get 840+ degrees and excellent pizza is a great solution for me. I was about to begin configuring my Weber to place my pizza stone higher with Firebricks and possibly suspend a stone in the dome interior to obtain a lower dome effect. Under review were several DIY w.f.o. project but finding the time & energy for DIY was going to be difficult. In addition, the DIY costs were going to be 2-3x this weber 6520 item.

(1) I sent and email to Weber asking when the WEBER 6520 Pizza Oven was going to be released in the US. Weber CS replied: "Unfortunately the charcoal pizza oven is manufactured for the UK. Currently there aren't any plans for the pizza oven to be sold in the United States. I will definitely pass on the suggestion. I'm sorry for the inconvenience." I interpret this to mean: The Weber folks in the UK took the initiative to innovate and bring a much needed product to market; and testing sales interest in the US market did not occur to anyone!

(2) Weber provided information posted by UK BBQ stores states: Designed to fit on top of 57cm charcoal barbecues [22.5 inch] Porcelain-enameled hood, cordierite stone cooking surface and steel ring and heat shield450°C even cooking temperature [840 deg F] Cooks base and topping evenlyUses less fuel and takes up less space than a traditional wood fired ovenPerfect for fresh pizzas, naan breads and pittasCooks pizza in less than 4 minutes

* I am pleased to see Weber stating such a high temp. Like many forum readers, I have been reading and experimenting with various oven and grill methods to cook pizza.

(4) I explored shipping costs from the UK to the USA: I used a weight of 9 LBs and a box volume of (24 in x 24 in x 10 in) which determines 'volumetric weight charges' to obtain a quick estimate of the shipping costs from the UK to outside LA. I researched FedEx, Royal Mail (which due to size, leads you to ParcelForce. These ran very expensive ($200+). Transglobal was the best - providing an 'affordable' estimate from UPS express saver at $80. (Not clear if VAT is included in this price.) [FYI - The US Post Office charges $70 to ship this volume/weight from the US to the UK!)

(6) My estimated USA price will be close to the Pre-VAT UK price of $181 (plus any applicable State sales tax). This is based on comparing what the Pre-VAT UK price on a Weber 22.5 inch one-touch grill to the USA Home Depot price. The prices were within a few dollars of each other.

(7) I think the $180 to $300 price range to get 840+ degrees and excellent pizza is a great solution for me. I was about to begin configuring my Weber to place my pizza stone higher with Firebricks and possibly suspend a stone in the dome interior to obtain a lower dome effect. Under review were several DIY w.f.o. project but finding the time & energy for DIY was going to be difficult. In addition, the DIY costs were going to be 2-3x this weber 6520 item.

Dave

Or perhaps they found that US market would be very limited?

I would purchase an MPO before that flimsy Weber thing and believe me it will look like hell not long after a few 800+ bakes.

I would love to see a few pictures of the underside of your cooked pizzas !

Here's a couple of early ones before I figured out how to use it.....to be honest, I didn't realise that the "money shot" of pizza making was the bottom of the crust, so I haven't taken many. I can say that now I have figured out how to use the Weber gizmo, it gives as good "leoparding" as many shots I have seen here. I will do some more next weekend and take base shots....

I can say that the bottom of this weekend's ones were far better - lovely black blistery spots. Not sure though if that is down to a better dough (sourdough) or just figuring out how best to use the oven properly.....

I bought this a few weeks ago as a stop gap while getting around to building a WFO and I have been extremely impressed. I have two Weber kettle grills and a Weber bullet smoker - all have had hard use for more than 10 years and are almost as good as new.

The pizza oven accessory looks to me to be the same high quality as the grills and smoker and I can easily see it lasting 10+ years if not longer. It's a solid piece of kit - and cost me £120 - or $180. For me, a worthwhile investment.

I bought this a few weeks ago as a stop gap while getting around to building a WFO and I have been extremely impressed. I have two Weber kettle grills and a Weber bullet smoker - all have had hard use for more than 10 years and are almost as good as new.

The pizza oven accessory looks to me to be the same high quality as the grills and smoker and I can easily see it lasting 10+ years if not longer. It's a solid piece of kit - and cost me £120 - or $180. For me, a worthwhile investment.

Alasdair,My post was in response to Dave42 who reports that it may cost him upwards of $300+ for one of these Webers.

The MPO is much cheaper and is a proven winner at the extreme heat levels.The Weber products have been proven to fail(at times)in these temps.This is from information contained right here within this forum.

Why all the negative comments without any substance? I wonder if anything Weber would incite such responses regardless of whether it worked or not? The MPO is for gas and the Weber is for Charcoal - apples and oranges.

The detailed report from adm shows some absolutely amazing looking pizzas which confirms the product does work - period, but the comments now have shifted to trying to unpick some unsubstantiated quality issues..... I don't understand how this helps

Search for discount shipping. I have used Shipnex, interparcel.co.uk, discountshipping.us, parcelmonkey.co.uk etc..... they buy bulk time and service from UPS, DHL FEDEX and re-sell them cheaper.... eventually the item gets picked up by say UPS or DHL....it would work out way cheaper than if you got UPS to quote you.

You can usually work out a rate on their sites. If you are exporting out out of UK you don't pay VAT but you pay VAT for the shipping service. Hope this helps.

I was just trying to give my experience of using the Weber.....and as I have no knowledge of the MPO (and no gas grill), that's the only experience I have.

More pizzas next weekend as long as the weather behaves itself. I also have acquired an Electrolux DLX mixer, so we'll see if the dough comes out any better...(not that it wasn't good this week, but there's always room for improvement!)

The MPO is for gas and the Weber is for Charcoal - apples and oranges.

The OP;Henrik, said..."are in a quest to find a better pizza oven for out door use until I build a WFO."Sorry if you don't like my recommending a proven winning alternative; but that's what friends,er, I mean threads are for. The cost of a small gas grill to power the MPO will be quickly recouped in charcoal savings and frustrations that Weber is going to give. If one is "sold" on Weber than I would highly recommend sticking a gas Bayou burner down in that thing(that might even save you from having to soon repaint the Weber).

The detailed report from adm shows some absolutely amazing looking pizzas which confirms the product does work - period,

With all due respect to adm (and I certainly do appreciate his reporting on this new gadget) I am not seeing "absolutely amazing". And this helped encouraged me to warn Dave42; price not withstanding.Here's a comparison for you...Bob

I guess this is where the subtleties of Europe v. USA come into play - I know which Pizza I would choose and I am sure it is not the one that you would.... but that is fine.

Nothing wrong with the enamel so far on mine but it may come from a different supplier - at least it does not discolour (brown) like stainless......:-)

Leftie

I thought this thread was about baking "performance" and not about "tastes". But if you enjoy an extremely unevenly cooked pizza that is fine.But to be fair to adm; he said he is going to try out his new Electrolux DLX mixer and see if the dough turns out any better. I hope he is turning that pie when it is in that 'lil Weber.

I thought this thread was about baking "performance" and not about "tastes". But if you enjoy an extremely unevenly cooked pizza that is fine.But to be fair to adm; he said he is going to try out his new Electrolux DLX mixer and see if the dough turns out any better. I hope he is turning that pie when it is in that 'lil Weber.

In my defence, I will say that I am very new to this whole pizza making thing....so my dough handling and cooking technique isn't anywhere near where I want it yet. The pies in the post are all kind of misshapen as the dough was extremely extensible and got away from me bit, and should have been turned more than they were for sure. However - they tasted great and were pretty much what I was after - a puffed and blistered crust, nice thin base, crispy yet chewy.

Caputo flour, San Marzano tomatoes, DOP Buffalo Mozzarella etc....lovely! I am learning how to use the 'lil Weber and I think things can only get better...

Here's a pic of a slice of an earlier one from a couple of weeks ago - this was anchovy and black pudding on a "regular" base (and, IIRC wild boar salami in the background)

adm, thanks for your posts. I think this is a very interesting device and like to hear how you go about fine tuning it. Good luck, and I hope other owners will post their results. It may be possible that Weber US may offer this at some time. Marty

Just a short update from yesterday. I had another crack with the Weber although the results were not good. This wasn't the Weber's fault - more my dough process and handling.

I tried a Neapolitanish dough formula (100% Caputo 00, 65% water, 2.5% salt, 0.3% instant yeast) and used the Varasano "wet kneading" method, then fermented overnight in the fridge. The dough balls had risen way too much overnight and the dough was overproofed. Not really sure how that happened..... Also, my new DLX mixer didn't get delivered and I used the Kenwood that we have in a kind of dispirited way!

Anyway. Bottom line was the dough was crap, was a pig to shape without tearing and didn't rise much. We still ate 6 pies though. Tasty, but overly crispy.

On the positive side, I tested the heat of the stone of the Weber with an IR thermometer and it was 814F.

Not really sure what different yeast types I can get here, but it all seems to be "Instant".

Having said that, I love baking bread with my sourdough cultures and that is the only real way I want to go with my pizzas. I only used the instant yeast as a stop gap measure and maybe I should wait rather than do that in the future....

The sourdough seems to be better suited to long slow rises than the instant yeast.